A dash of imagination can help you come up with a variety of rice for your table. So if you are tired of the same old rice, turn to vegetables, spices and sauces to add flavour to your rice. Check out these recipes to enlarge your rice platter.
Green Shanghai Rice
Ingredients:
Shanghai Paste
Coriander leaves: 25 gm
Celery (only leaves): 10 gm
Green chilli: 5
Grind the above to a paste
Basmati rice (raw): 2 cups
Green capsicum deseeded: 1
Carrot: 2 (big)
Beans: 4
Onion: 1 (big)
Salt: to taste
Pepper: (to taste)
Refined oil: (as required)
Method:
Dice the capsicum, carrot, beans and onion into even-sized pieces and keep aside separately. Cook the basmati rice with salt and keep aside. Heat oil in pan and stir fry onion till transparent. Add the carrot and sauté it, then add capsicum and sauté again for about two minutes.
Add the rice and Shanghai paste and toss well. Season with salt and pepper and serve hot.
Pan Fried Rice
Ingredients:
Basmati rice (cooked and salted): 2 cups
Olive oil/ refined oil: as required
Onion chopped: 1, medium
Carrot chopped: 1, small
Green capsicum (deseeded): 1 small
Red capsicum (deseeded): 1 small
Yellow capsicum (deseeded): 1 small
Tomato chopped: 1 medium
Soy sauce: 1 tbsp
Chilli sauce: tsp
Spring onion greens (chopped): 2-3
Salt: To taste
Method:
Dice the capsicum, tomato, carrot and onion into even sized pieces and keep aside separately. Heat oil in a pan. Add onion, carrot, green, red and yellow capsicums and tomato.
Sauté for four to five minutes. Add required salt. Add soya sauce and chilli sauce. Sauté for two to three minutes. Add rice and mix.
Add spring onion leaves and salt (as required) and toss to mix well. Serve hot.
Schezwan Fried Rice
Ingredients:
Basmati rice (uncooked): 1 cup
Carrot: 2, small
Beans: 2
Onion: 1, small
Garlic (chopped fine): 2 tsp
Celery (chopped fine): 1 tsp
Refined oil: as required
Gingely oil: 1 tbsp
Red Chilli Paste: 1 tsp
Soya sauce: 1 tsp
Tomato sauce: 3 tsp
Salt: To taste
Sugar: a pinch
Method:
Dice separately the carrots, beans and onions. Cook the basmati rice with salt and keep aside.
For the red chilli paste: Soak Kashmiri chillies in vinegar for about 20 minutes and grind to a fine paste. Saute the chopped carrots and beans in oil , add required salt. Reserve for use.
Mix red chilli paste, soya sauce, tomato sauce and sugar and sauté in gingely oil for hardly two minutes to form a sauce and keep aside.
Heat oil in a pan. Sauté onion, garlic and celery and add the sauce mixture.
Add the sauted carrots and beans, rice and salt to taste. Mix well. Serve hot.
Burnt Garlic Rice
Ingredients:
Basmati rice (cooked and salted): 2 cups
Beans: 2
Carrot: 1, medium
Onion: 1, medium
Red chilli flakes (lightly roasted in half tsp oil): 2 tsp (unheaped)
Garlic (chopped fine): 1 tbsp
Refined oil: as required
Salt: To taste
Method:
Dice the carrot, beans and onions separately. Dry roast the garlic till brown and keep aside. Sauté onion in two tsp oil till light brown, add carrot and beans and sauté again for two minutes. Add salt as required. Add chilli flakes, garlic and sauté.
Add rice. Toss well. Serve hot.
